Vietnamese Roast Chicken with Green Papaya Salad and Toasted Rice
Vietnamese Roast Chicken
with Green Papaya Salad and Toasted Rice
Serves 4
APPLIANCES USED
INGREDIENTS
- 1 Chicken portioned into 2 breasts and 2 Maryland (leg and thigh), skin on
Marinade
- 25 g grated fresh ginger
- 20 g grated fresh galangal or Thai ginger
- 1 stem lemongrass, inner white only, thinly sliced
- 2 pieces kaffir lime leaves
- 3 pieces garlic cloves
- 1 pinch salt flakes
- 8 pieces coriander roots and stems, cleaned and roughly chopped
- 40 g brown sugar
- 100 ml soy sauce
- 20 ml fish sauce
- 20 ml lemon juice
Toasted rice
- 1/4 cup jasmine rice
Chili dressing
- 1-2 tsp dried chilli flakes
- 20 g grated fresh turmeric
- 1 piece garlic clove
- 1 piece golden shallot, finely diced
- 1 pinch salt flakes
- 20ml rice wine vinegar
- 1-2 tbsp caster sugar
- 80-100ml fish sauce
- 20ml lime juice
Green papaya salad
- 1 piece green papaya, peeled and cut or shredded into fine julienne
- 1 punnet cherry tomatoes, halved
- ¼ cup coriander leaves
- ½ cup finely sliced snake beans or green beans
PREPARATION
Marinade
- Using a mortar and pestle, grind the ginger, galangal, lemongrass, lime leaves, garlic, coriander and salt to a paste.
- Add brown sugar, soy sauce, fish sauce, lemon juice and stir to combine.
- Place the chicken in a suitable sized container and coat with the marinade. Cover and leave to marinate overnight. Alternatively, place chicken pieces into a vacuum sealing bag with the marinade. Place into the Vacuum Sealing Drawer and vacuum on setting 3 and seal on setting 3. Leave to marinate for 2-3 hours.
Chili dressing
- Set your Miele Induction hob to medium heat or setting 6 and dry fry the chili flakes in a frying pan until toasted fragrant, then leave to cool.
- In a mortar and pestle grind together the chili flakes, turmeric, garlic, shallots and salt to a paste.
- Add remaining ingredients, stir to combine. Taste and adjust with fish sauce, lime juice and sugar if required.
Toasted Rice
- On medium heat or setting 6 in the Miele Induction Hob, toast rice in a dry frying pan until very lightly browned, leave to cool in the pan. Once cooled, grind to a coarse powder in a mortar and pestle.
Chicken
- Position the grease filter at the rear of the Miele Combi Steam Oven and select Combination Mode.
Stage 1: Select Full Grill 3 + 10 minutes + 0% moisture
Stage 2: Select Full Grill 3 + 10 minutes + 0% moisture
Stage 3: Select Fan Plus at 180°C + 25 minutes + 80% moisture - Place grilling and roasting insert over a multi-purpose tray then place into the oven on shelf position 2 for the first stage. This stage is to pre-heat both the grill and roasting rack.
- At the start of the second stage, add the chicken to the pre-heated tray. Close the door and let the program continue for stage 2 and stage 3.
- Rest the chicken for 5-10 minutes before serving.
To serve
- Toss all the ingredients with half the dressing and 1 tablespoon of the toasted and ground rice.
- Serve alongside the chicken with extra dressing if required.
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